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March 11, 2016

Cortney and Jon

What made this wedding so special?

Cortney and Jon are true zealots about Quaintance-Weaver’s restaurants and hotels! The nurse and physician began their relationship with a first date at Print Works Bistro, and many lovely date-night dinners later, Jon proposed at Proximity Hotel. It seemed only fitting to the couple that their rehearsal dinner would be at O.Henry Hotel and their wedding reception would be at Proximity. (Cortney had a bridal shower luncheon at Lucky 32 Southern Kitchen, too.) Is it any surprise that Cortney and Jon are frequently spotted together or with friends and family at Print Works Bistro, Green Valley Grill, and Lucky 32? We are so pleased that the pair chose to celebrate the beginning of their married life together with us and continue to enjoy their date nights—and now family nights—with us.

Cortney and Jon stealing a moment before entering their wedding reception at Print Works Bistro

Design and Color Scheme

Cortney said, “At first, I didn’t want a winter wedding, but the timing worked that way, and the first thing I thought when I had a January date was Gatsby.” She giggled, adding, “Gatsby without the feathers. I wanted it to be classy!”

Because the bride’s favorite color combination is black and white, it was a cinch for wedding planner Jamie Mostofian of JM Design to collaborate with O.Henry and Proximity Florist-in-Residence Brenda McLamb and Event Manager Mandy Driggers (Cortney’s sister) to create classic, elegant settings for the rehearsal dinner at O.Henry and wedding reception at Proximity. Linens in traditional white and black displayed lush white and green florals, along with white soy candles, and were accented with touches of gold.

Cortney raved about the Hot Chocolate Bar and marshmallow screen that O.Henry and Proximity Florist-in-Residence Brenda McLamb designedCortney and Jon enjoy toasts while sipping on Champagne and the signature “cocktail” created for their reception: sparkling grape juice, seltzer, and grapefruit bitters, garnished with blackberries.

How They Met

The son of a British hydroelectric engineer father and a Brazilian mother, Jon was born in Canada, but he had an international upbringing, living in 10 different countries as a child. He returned to Canada for college at the University of Waterloo, where he majored in theater. A conversation with his roommate led him to pursue a career in medicine, and he attended medical school at the University of St. Martinus in the Caribbean. Meanwhile, Cortney was born and raised in Jamestown, NC, then attended Liberty University in Virginia, where she majored in nursing. While working as an RN at Moses Cone Hospital, Cortney met Jon, who was then doing a residency at the hospital.

Jon had stayed at the Proximity Hotel and eaten at Print Works Bistro when he interviewed for his residency at the hospital, but Cortney had never been to either. When Jon asked Cortney out for their first date, they went to Print Works Bistro…then enjoyed many future date nights at the restaurant. {Note: On that first date, their server was Edgar, who is a 5-star Lucky Star at Print Works.}

The Proposal

In 2014, Cortney and Jon took a trip together to Disney World in Orlando, Florida; by then, they’d been dating long enough that Cortney was hoping Jon would propose. Somewhat disappointed that Jon didn’t ask for her hand while at Disney, Cortney thought for sure he would pop the question at a Charleston, SC, bed and breakfast they stopped at on their way home. However, the question never came. As the pair drove into Greensboro, Jon said, “Let’s not go home yet – let’s stay at Proximity and eat at Print Works.”

He encouraged Cortney to go buy a dress at Friendly Center and take her time getting ready. Cortney says, “I was clueless, really, when he kept leaving ‘to go to the bank to take care of something’.” In reality, Jon was selecting an engagement ring, having it sized, and picking it up from Jared Jewelers on Wendover Avenue.

When Cortney was all ready for their date night at Print Works Bistro, Jon asked her to go look at the moon, requiring her to stand up on the bench – where she discovered a ring box waiting for her on the window ledge!

The Dress

Cortney and her mother shopped for her gown at Charlotte’s New York Bride and Groom, where Cortney found TWO dresses she loved. After her mother said, “Let’s get both!” she decided to wear one for the wedding ceremony and the other for the reception. A fan of well-tied bows, Cortney had a bow added to the back of both gowns.

Cortney with her bridesmaids: niece Caitlin; Jon’s sister Sarah; Cortney’s sister-in-law Mandy, sister Lori and sister-in-law Betsy. The January wedding day was chilly, and bridesmaids wore faux fur wraps Cortney had given them as bridesmaids’ gifts.

The Food

The Bridesmaids Luncheon, Lucky 32 Southern Kitchen

Bridesmaids and family gathered in the Starlight Room at Lucky 32 Southern Kitchen to celebrate. Cortney presented gifts and gave thanks for everyone participation. Guests ordered their choice of meals from the lunch menu.

Bridesmaids opening their gifts from Cortney; enjoying relaxed conversation before dining; Cornmeal-Crusted Carolina Catfish; Black Bean Cakes with Sour Cream and Corn RelishCortney’s beautifully presented gifts for her bridal party; a handkerchief Cortney had embroidered for her mother; gifts for the youngest members of the bridal party

The Rehearsal Dinner, O.Henry Hotel

Dinner began with a Mixed Baby Green Salad with an Array of Julienne Garden Vegetables served with Five-Herb Buttermilk and Balsamic Vinaigrette. Then, plated dinner choices included:

Oak-Fired Angus Filet with Black Peppercorn Sauce, served with Mashed Potatoes and Asparagus

Seared Trout with Lemon Beurre Blanc, served with Herb-Roasted Potatoes and Asparagus

Mac-n-Cheese for children

Guests were offered their choice of two delicious desserts:

White Chocolate Cheesecake with Warm Caramel Sauce

Two Scoops of Vanilla Bean Ice Cream with Chocolate Sauce and Whipped Cream

After the wedding rehearsal, wedding party and family gathered for a relaxed dinner in the Pavilion at O.Henry Hotel.Salad of Mixed Baby Greens with an Array of Julienne Garden Vegetables, served with Five-Herb Buttermilk and Balsamic Vinaigrette; Cortney and Jon relax after the wedding rehearsal; Pork Loin topped with Peppercorn Fig Sauce, served with Herb-Roasted Potatoes and AsparagusView into the Pavilion from the Don Rives Cloister Garden at O.Henry Hotel

The Reception, Proximity Hotel

Plated dinner beginning with a salad of seasonal greens with house vinaigrette and creamy herb dressing. Entrée choices were:

The story doesn’t end there…Cortney and Jon have added another reason to celebrate!! Baby Avery arrived less than a year later, and we’re hoping to be a part of their growing family for many long years.